Marinated Roasted Vegetable Antipasto

(0)
0 reviews.
  • 45 min prep time
  • 1 hr 45 min total time
  • 13 ingredients
  • 12 servings

Ingredients

Roasted Vegetables

1/2
large onion, cut into 3/8-inch-thick wedges
4
tablespoons extra-virgin olive oil
1/2
small eggplant (cut lengthwise)
1
small red bell pepper
1
small yellow bell pepper
4
oz portobello mushrooms, cut into 3/8-inch-thick slices

Marinade

1/4
cup white wine or chicken broth
2
tablespoons balsamic vinegar
1
teaspoon dried basil leaves
1/2
teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, minced

Directions

  1. 1 Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange onion wedges. Drizzle 1 tablespoon of the oil over onion. Bake 5 minutes.
  2. 2 Meanwhile, cut eggplant half crosswise into 3/8-inch-thick slices. Cut top and bottom from red and yellow bell peppers; reserve for another use. Remove seeds and membranes from bell peppers. Cut into 2x1-inch strips.
  3. 3 Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
  4. 4 Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
  5. 5 In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
  6. 6 To serve, drain vegetables, discarding marinade; arrange on serving platter.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved